1010 Recipes Winter 2014

Module 1010 Food Basics Labs
Name: ____________________
Lab #1 Meat Products - Beef (or Pork) Tacos or Taco Salad

You need to convert the recipe to make 2 tacos per person. Learning Goals Convert recipes, learn lab routines, practice various measurements, use the stovetop safely, and follow kitchen safety, food safety and sanitation procedures. There is a focus on hygiene and avoiding cross contamination. Equipment Needed: Electronic scale Cutting board Chefs knife 1 cup liquid measuring cup dry measuring cups Beef Tacos (makes 12 tacos) 600 g lean ground beef 250 mL water 90 mL taco seasoning 12 flour tortillas or 6 taco bowls 750 mL shredded lettuce 750 mL shredded cheese 750 mL diced tomatoes 180 mL salsa 180 mL sour cream 1 tbsp measuring spoon mixing bowls cheese grater non-stick frying pan plastic or wooden spatula (convert to 4 tacos by dividing everything by 3) (you need to use the scale to weigh the meat) (use a liquid measuring cup) (use the measuring spoons) (only order ingredients you will eat) (only order ingredients you will eat) (only order ingredients you will eat) (only order ingredients you will eat) (only order ingredients you will eat)
You may also add diced peppers, onions, or black olives. Weigh the ground beef and keep the raw meat separate from your other ingredients. Prepare all ingredients before you begin cooking (i.e. measure the taco seasoning, shred the lettuce, dice the tomatoes, and shred the cheese). Brown the ground beef on medium high heat (about 7 or 8) in a NON STICK PAN and drain off the fat into a can if there is a lot. Add the taco seasoning and the water and stir to mix. Bring to a boil and then reduce the heat to simmer (about 2 to 3), uncovered for 3-5 minutes, stirring occasionally to thicken the sauce. Spoon meat into warm tortillas and add desired toppings. Serve immediately. Please eat at the tables, do not eat in the kitchens.
Lab #2 Dairy Products Individual Pudding

You will be making one kind of pudding on your own for this lab. You will need to manage your time and work efficiently to complete the lab. You will be providing the teacher with a small sample of your pudding. Learning Goals Practice lab routines, practice various measurements including METRIC AND IMPERIAL, use the stovetop and oven safely, and follow kitchen safety, food safety and sanitation procedures. There is a focus on hygiene and avoiding cross contamination. Pudding Equipment Needed: Dry measuring cups Liquid measuring cups Measuring spoons Oven mitts Medium saucepan Wooden spoon Whisk Cooling racks
Pudding Recipes You do not need to convert this recipe. Choose ONE! MAKE SURE THE CORN STARCH IS MIXED WITH COLD LIQUID! Individual Chocolate Pudding
Ingredients: 1/4 cup white sugar 2 tablespoons cocoa powder 1/8 cup cornstarch pinch of salt 1 3/8 cups milk 1 tablespoons margarine 1/2 teaspoon vanilla Directions: 1. In a medium saucepan, stir together sugar, cocoa powder, cornstarch and salt. Whisk in the cold milk and ensure there are no lumps. 2. Place saucepan over medium high heat and bring to a boil. Once boiling, reduce the heat to medium low to avoid burning and cook the pudding, stirring constantly, until the mixture thickens enough to coat the back of a metal spoon. 3. Remove from heat, and stir in the margarine and vanilla. 4. Let cool briefly, and serve warm, or chill in refrigerator until serving.
Individual Vanilla Pudding

Ingredients: 1/4 cup white sugar 1/8 cup cornstarch pinch of salt 1 3/8 cups milk 1/2 tsp vanilla 1 tbsp margarine Directions: 1. In a saucepan, stir together sugar, cornstarch and salt. Whisk in the cold milk and ensure there are no lumps. 5. Place saucepan over medium high heat and bring to a boil. Once boiling, reduce the heat to medium low to avoid burning and cook the pudding, stirring constantly, until the mixture thickens enough to coat the back of a metal spoon. 2. Remove from heat, and stir in the margarine and vanilla. 3. Let cool briefly, and serve warm, or chill in refrigerator until serving.
Individual Caramel Pudding (ADVANCED)

Ingredients: Caramel Syrup 1/4 cup white sugar 1/3 cup boiling water Pudding Mixture 1/8 cup white sugar 1/8 cup cornstarch pinch of salt 1 cup milk 1 tsp vanilla Directions: 1. Combine the 1/8 cup of sugar, cornstarch and salt in a medium mixing bowl and blend in the cold milk. Whisk to make sure there are no lumps. Set aside. 2. In a small saucepan, bring 1/3 cup of water just to a boil and turn off the heat to avoid evaporating all of the water. 3. In a medium saucepan, melt the first amount of sugar over medium heat, swirling the pan until a rich medium brown color is reached. Remove from heat and place on a cooling rack to avoid burning. 4. Slowly add the boiling water. Return to heat and stir until all lumps are dissolved. 5. Add the milk and cornstarch mixture and whisk. 6. Place over medium high heat and bring to a boil. Once boiling, reduce the heat to medium low and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. 7. Add vanilla. 8. Let cool briefly, and serve warm, or chill in refrigerator until serving.
Lab #3 - Vegetable Cream Soup (serves 2-3 people)

You may substitute vegetables if desired, please ask if you need help!
Equipment Needed: Cutting boards Chefs knife Vegetable peeler Mixing bowls Measuring cups Measuring spoons Whisks Wooden spoons
Step One: Wash, and prepare all vegetables. Bring the milk and water to a boil in a large pot. Add the vegetables and the remaining ingredients and cook until all vegetables are tender.
Vegetables about 3 cups of vegetables: head of broccoli, cut into pieces 1 stalk celery, diced medium onion, diced large or 1 small potato, peeled & diced 1 carrot, peeled & diced
Soup Ingredients: 500 mL water 250 mL milk 15 mL chicken soup base (bouillon) 3 mL garlic powder 2 mL salt pinch of pepper
Step Two: Whisk the white wash together in a bowl until there are no lumps and set aside. White Wash Ingredients: 50 mL flour 125 mL cold milk Step Three: To thicken soup, gradually add the white wash mixture and cook until the desired thickness is reached. Make sure the soup returns to a boil in order to cook the starch in the flour. Step Four: TASTE YOUR SOUP AND SEASON WITH SALT AND PEPPER IF NEEDED! If desired, you can garnish your soup with diced green onions, bacon bits, shredded cheese, parmesan crisps or crackers.
Lab #4 Pancakes and Fruit Sauce

Learning Goals lab routines, practice various measurements, use the stovetop safely, and follow kitchen safety, food safety and sanitation procedures. There is a focus on hygiene and avoiding cross contamination. Equipment Needed: liquid measuring cup dry measuring cups measuring spoons mixing bowls saucepan wooden spoon non-stick frying pan plastic or wooden spatula
Pancakes
Ingredients: 1 cup flour 3 teaspoons baking powder 1/2 teaspoon salt 3 tbsp. sugar 1 egg 1 cup milk 3 tbsp canola oil 1/4 tsp. vanilla Directions: Sift dry ingredients in a bowl. Beat egg thoroughly and add milk. Make a well in the dry ingredients and add the egg and milk mixture. Mix only enough to make a smooth mixture. DO NOT OVERMIX! Add oil and vanilla. Cook in a hot frying pan (about 7.5). Flip pancakes when they bubble, to brown the other side.
Basic Fruit Syrup

Ingredients: 1 cup fruit* 1/2 cup sugar 1 cup water 3 tbsp cornstarch tsp flavoring almond or vanilla extract Directions: Cook fruit and bring to a boil. Smash fruit while cooking. Blend cornstarch, sugar and water until cornstarch is dissolved. Cook and stir until mixture is thickened and there is no taste of raw starch. Add flavoring. Serve warm. Store in refrigerator.
*strawberries, mixed berries, blueberries, cherries, pineapple, mango, papaya, bananas etc.
Lab #5 Chicken Wings/Veggie Sticks and Dipping Sauces

The goal of this lab to improve your knife skills. You will be cutting apart chicken wings and making vegetable sticks called batonettes along with a dipping sauce. This class will also give you a chance to creatively present your dish. Again there is a focus on hygiene and avoiding cross contamination as well as general kitchen safety and cleanup! Equipment Needed: Cutting boards Chefs knife Vegetable peeler Mixing bowls Parchment paper
Measuring cups Measuring spoons Whisks Wooden spoons Cookie sheet
Chicken Wings
Ingredients 2-3 full chicken wings Cooking spray Seasoning to taste (spices) (name the flavor here) Buffalo, teriyaki, bbq sauce toss wings in sauce AFTER baking in oven. Directions: Preheat the oven to 400F. Line a cookie sheet with parchment paper. Cut wings apart (drumette, wingette and tip) discard the tips. Toss wings in cooking spray and season as desired. Hot sauce Salt and pepper Garlic Steak spice etc.. Place wings on cookie sheet and bake in oven for about 35-45 minutes, turning after about 20 minutes. Serve with veggies and dip and enjoy!
Vegetable Sticks
Ingredients: Choose 3
- a carrots, a pepper, 1/3 cucumber, zucchini, or
1 celery. Directions: Cut each vegetable into sticks of equal size to each other.
Choose 1 dip recipe Cut the dip recipe in half.
Original Joe's Dill Dip

Ingredients: cup mayonnaise cup plain yogurt or sour cream 1 teaspoon dried dill weed 1 teaspoon seasoning salt teaspoon onion salt teaspoon Worcestershire sauce 1 tablespoon dried minced onion 1 tablespoon dried parsley teaspoon hot pepper sauce (optional) Directions: In a medium-size mixing bowl, combine mayonnaise, yogurt/sour cream, dill weed, seasoning salt, onion salt, Worcestershire sauce, onion flakes, parsley flakes, and hot pepper sauce. Cover and chill for at least 2 hours
Ranch Dip
Ingredients: cup mayonnaise cup plain yogurt or sour cream teaspoon salt teaspoon garlic powder teaspoon black pepper teaspoon onion powder Directions: Combine mayonnaise, yogurt/sour cream, salt, garlic powder, black pepper and onion powder in small bowl.

1010 Recipes Winter 2014

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1010 Recipes Winter 2014

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Module 1010 Food Basics Labs

Lab #1 Meat Products - Beef (or Pork) Tacos or Taco Salad

Lab #2 Dairy Products Individual Pudding

Individual Vanilla Pudding

Individual Caramel Pudding (ADVANCED)

Lab #3 - Vegetable Cream Soup (serves 2-3 people)

Lab #4 Pancakes and Fruit Sauce

Basic Fruit Syrup

Lab #5 Chicken Wings/Veggie Sticks and Dipping Sauces

Measuring cups Measuring spoons Whisks Wooden spoons Cookie sheet

- a carrots, a pepper, 1/3 cucumber, zucchini, or

Choose 1 dip recipe Cut the dip recipe in half.

Original Joe's Dill Dip

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